Ingredients
Equipment
Method
- Pour the olive oil into the skillet and place it over medium heat. Once the oil is shimmering, add the shallots and a pinch of salt. Reduce the heat to low and sweat the shallots. Cover and cook for 10 minutes. Take them off of the heat.1 tbsp olive oil, 3 shallots
- In a large bowl, whisk to combine the whole wheat flour, all-purpose flour, sugar, salt, and yeast. Set it aside.1½ cups whole wheat flour, 1½ cups all-purpose flour, ¼ cup granulated sugar, 2½ tsp salt, 1½ tsp instant yeast
- In another bowl, whisk to combine the mashed potatoes, the cooked shallots, honey, and warm water. Pour the mixture into the bowl of a stand mixer and add half of the flour mixture. Mix on low until a loose dough forms.½ cup mashed potatoes, 2 tbsp honey, 1 cup warm water
- Add the remaining flour mixture and continue to mix until the dough cleans the sides of the bowl and feels tacky to the touch. Add the butter to the dough, a cube or two at a time. Make sure each addition is fully integrated before adding more.¼ cup unsalted butter
- Transfer the dough to a floured surface and knead by hand for 5-7 minutes or until the dough feels silky and elastic. Form the dough into a ball and transfer it to an oiled bowl. Cover and let rise until doubled in size, about 2 hours.
For the Pesto
- While the dough is rising make the pesto.** Place the parsley, pepitas, garlic, orange zest, salt, and parm in a blender or a food processor. Set the blender to low and stream in the olive oil. Blend until very smooth.1½ cups fresh parsley, 1 cup raw pepitas, 1 clove garlic, 1 orange, ½ cup Parmigiano Reggiano, 1 tsp salt, ½ cup olive oil
- Transfer the pesto to a bowl and chill until ready to use.
For the Cheese Centers
- Place the mozzarella and goat cheese in a bowl. Using a rubber spatula, mix the two together until a cohesive mixture forms.140g (5oz) goat cheese, 1¼ cup mozzarella
- Using a tablespoon measure as a guide, form the cheese mixture into a series of balls. Transfer the finished centers to a small baking sheet lined with parchment paper and chill until ready to use.
To Form the Buns
- Punch the dough down and divide it into 100g pieces. *** Working with a piece at a time, from the dough into a disc. Spread a little pesto in the center leaving a 1/2-inch border of naked dough all the way around. Place one of the cheese centers on top of the pesto and wrap the dough around. Pinch the dough closed forcefully and refine the shape.
- Place the finished buns on a large baking sheet lined with parchment paper or a silicon mat. Repeat with the remaining dough. Cover the buns and let them rise for 1 hour. Preheat the oven to 375°F.
- Once an hour has passed crack the egg into a bowl. Add the water and whisk to combine. Brush the mixture on each of the buns and top them with the shredded Parmigiano Reggiano. Transfer the buns to the oven and bake for 30-35 minutes, turning once halfway through. ****1 large egg, 1 tbsp water, 1 cup Parmigiano Reggiano
Notes
** Feel free to make the pesto up to three days in advance. It keeps very well in the fridge.
*** Keep the dough covered while you're working to prevent it from drying out.
**** To reheat the buns, place them on a baking sheet and set the oven to 375°F. Place the buns in the oven before it comes up to temperature and bake for 20 minutes.